Fondant au Chocolat

My husband is chocolate lover and he requested Fondant au Chocolat for his birthday.
Spanish name is Coulant (de xocolata) and it is often served in Restaurant as a desert and very popular.

Thinking about it, I have not eaten it for a long time...

So,

with the strawberry I love...

＜Recipe＞

－Ganache－
Chocolate　　　　　50g
Fresh cream    　　25g
Rum            　　　　1 Spoon

1.　Heat fresh cream in a pan and when starts boiling, remove it from the heat and add chocolate and mix them until melted.
2.　Once becomes cool, add rum and mix. And pour it in a mold covered with cooking sheet and leave it in a fridge.

－Sponge－
Chocolate　       60g
Butter        　　   40g
Egg     　　　　　    2
Sugar     　　　    40g
Fresh cream 　   20g
Cocoa powder　 10g
Flour            　　 20g

1.　Melt chocolate and butter together in a microwave or putting the bowl in hot water.
2.　Whip yolk and 20g of sugar in a bowl until becomes pale yellow.
3.　Add 1 into 2 and mix.
4.　Add fresh cream and mix.
5.　Add sifted flours and mix.
6.　Whip egg white and 20g of sugar and make meringue.
7.　Add 1/3 of meringue into 5 and mix them well, and add the rest of meringue and mix.
8.　Fill a mold for Muffin half-full with 7 and place 1/6 ganache chilled on the mixture and cover the surface with 7, and bake in a oven for 10 minutes (180℃).

* I recommend to use dark chocolate with more than 70％ cacao.
If the fondant becomes cold, it is better to heat it in a microwave for 20-30 seconds♪
Cacao contains polyphenol and there is a study which shows chocolate effect against cardiovascular disease, so I am gonna enjoy without feeling guilty♪
Of course we should take care not eat too much・・・

Bon profit!!!